I was actually a little hesitant about how it would all turn out, but let me tell you that it was very delicious. The sauce is a must & had a wonderful flavour. One of the pieces of cod I left without bacon on, but the rest I wrapped in bacon….Mmmmmm I will definitely be making this again

Serves: 4 Calories: 611

For the Stuffing

13 oz Mushrooms – chopped into 1/4″ pieces

1 1/2 tbsp Butter

2 tbsp Fresh Parsley – chopped

2 tbsp Fresh Chives – chopped

Salt & Pepper – to taste

1/2 cup Heavy Cream

1 tbsp Breadcrumbs

1 large Egg – beaten

For the Fish

1 lb Cod or Haddock Loin

6-8 slices Bacon

2 tbsp Flour

2 tbsp Clarified Butter

1 sprig Fresh Thyme

For the Sauce

1/3 cup Apple Juice

1 tsp Ground Nutmeg

2 tsp Honey

3/4 cup Brown Stock

For the Garnish

3 oz Mushrooms – chopped into 1/4″ pieces

4 tbsp Butter

10 oz Romaine Lettuce – cut into 1″ pieces

To make the stuffing: In a large skillet, melt butter & add mushrooms, sautéing until they have collapsed. Add herbs, salt & pepper to taste

When the liquid has evaporated, add cream & breadcrumbs & cook for 3-4 minutes. Cool thoroughly & mix in the egg. Add more breadcrumbs if the mixture is too wet & set aside

To make the fish: Pre heat oven to 325°F/170°C/Gas Mark 3. Cut the cod fillet almost in half, leaving one side attached, season with salt & pepper

Place cooled mushroom stuffing on one half & flip over the other half of fish to cover it. On a piece of parchment or wax paper, lay out strips of bacon with the sides touching

Place the stuffed cod loin at the end of the bacon & carefully roll the cod until it is completely wrapped in bacon

Dredge the filet in flour & pan fry until golden on all sides in the clarified butter (be careful not to unroll the bacon) Remove some of the drippings & place in a baking pan with the cod, add thyme & finish cooking in the oven for 10 minutes, basting frequently

To make the sauce: Skim off the fat from the skillet & deglaze the pan with apple juice. Add nutmeg & honey & reduce by half

Add brown stock, bring to a boil & simmer for 10-15 minutes

To make the garnish: In a medium skillet, sauté 3 oz mushrooms in 2 tbsp butter until tender & set aside. In the same skillet, add the remaining 2 tbsp butter & sauté lettuce quickly until slightly wilted, but still crunchy

To serve: Arrange a bed of lettuce on each plate. Slice cod between the slices of bacon & arrange 2 slices per plate on the lettuce. Garnish with sautéed mushrooms & pour sauce around the edges of the plate. Serve the remaining sauce at the table

Advertisements

Share this:

Like this:

LikeLoading...

Related

About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled.
I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy!
Please feel free to make comments or suggestions, I welcome them all!